Do you appreciate the fulfillment that comes from helping others? Do you enjoy having nights and weekends free? Do you appreciate generous benefits and a wonderful work environment? Then SeniorAge is for you!

Job Summary

The Meal Program Assistant, under the direct supervision of the Lead Cook, assists in the preparation and serving of meals, as well as the cleaning of all food storage, preparation, and service areas. The Meal Program Assistant also helps coordinate our frozen meal delivery program. $16 / hour

KNOWLEDGE, SKILLS and ABILITIES
Excellent people skills and professionalism.
Skill in completing multiple tasks at once.
Ability to use good judgment and decision-making skills.
Ability to pay close attention to detail.
Ability to follow and verbal and written instruction.
Ability to work in a fast-paced, team environment with frequent interruptions.
Demonstrated understanding of safe technique skills for food preparation.
Demonstrated understanding of proper procedure for kitchen operation, sanitation procedures and cleaning equipment.
Ability to calibrate a thermometer.
Willingness to learn required computer skills to support operations and reporting.

CORE COMPETENCIES
Building Trust Interacting with others in a way that gives them confidence in ones’ intentions and those of the organization.
Customer Focus Ensuring that the customer perspective is a driving force behind business decisions and activities; crafting and implementing service practices that meet customers’ and own organization’s needs.
Contributing to Team Success Actively participating as a member of a team to move the team toward the completion of goals.
Engagement Readiness Demonstrating a willingness to commit to one’s work and to invest one’s time, talent and best efforts in accomplishing organizational goals.
Quality Orientation Accomplishing tasks by considering all areas involved, no matter how small; showing concern for all aspects of the job; accurately checking processes and tasks; being watchful over a period of time.
Safety Intervention Having knowledge of conditions that affect patient, self, and/or employee safety under normal conditions and conditions that occur in crisis situations; skilled in identifying conditions that might cause health or safety hazards and takes action to remove such hazards; understands all aspects of providing a safe environment for patient, self, and/or others in crisis.

EDUCATION, TRAINING AND EXPERIENCE REQUIREMENTS
Completion of tenth grade required.
Prior experience cooking in small groups preferred.
Work experience in cooking for large groups may be substituted for education.
Must possess a valid driver's license and have a good driving record.
Food handlers certificate required; must be obtained within first 90 days of employment.
ServSafe certificate required in applicable counties; must be obtained within the first year of employment.

PHYSICAL CONTEXT AND WORK ENVIRONMENT
Physical Requirements Percentage of Work Time Spent on Activity:

75-100% Seeing: Must be able to see well enough to read recipes, directions and use computer.
75-100% Hearing: Must be able to hear well enough to communicate with customers, vendors and employees.
0-24% Sitting: Must be able to sit for long periods of time.

75-100% Standing/Walking: Must be able to move about department.
25-49% Climbing/Stooping/Kneeling: Must be able to stoop or kneel to pick up items from the floor.
50-74% Lifting/Pulling/Pushing: Must be able to lift food items/products/boxes.
75-100% Grasping/Feeling: Must be able to type and use equipment and electronic devices.